Chicken Adobo on the Barbecue

    1 hour

    This Filipino chicken dish is simple to make and absolutely delicious! Chicken is simmered in soy sauce and vinegar then barbecued.

    250 people made this

    Serves: 8 

    • 1 1/2 cups (375ml) soy sauce
    • 1 1/2 cups (375ml) water
    • 3/4 cup (180ml) vinegar
    • 2 tablespoons honey
    • 1 1/2 tablespoons minced garlic
    • 3 bay leaves
    • 1/2 teaspoon freshly ground black pepper
    • 1 1/2 kg skinless, boneless chicken thighs

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. In a large saucepan mix together soy sauce, water, vinegar, honey, garlic, bay leaves and pepper. Bring to the boil and add chicken. Reduce heat, cover and cook 35 to 40 minutes.
    2. Remove chicken with tongs onto paper towels and set aside.
    3. Discard bay leaves. Boil the soy sauce mixture until reduced to about 1 1/2 cups.
    4. Meanwhile, preheat barbecue to a high heat and lightly oil the hotplate.
    5. Cook chicken on the BBQ for about 5 minutes on each side, until browned and crisp. Serve with the reduced soy sauce mixture.

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    Reviews in English (177)


    Something else. This is a flavourful dish with a garlicy-tangy sauce. I substituted brown sugar for the honey and it came out fine. Some suggestions: Trim the fat from the chicken, otherwise the sauce gets a little oily. When returning the mixture to a boil, do not cover the saucepan - allow the sauce to evaporate until it is reduced to about half its original volume. The sauce will have a glaze-like consistency. I don't have a grill, so I quick-pan-fried the chicken in a little oil and minced garlic - just enough to make the outside crisp. Tasty!  -  29 Sep 2008


    I liked it. The family not so much. The sauce is intense. Very salty so you don't need to use too much. Interesting cooking method.  -  23 Nov 2015


    Altered ingredient amounts. Decreased soy sauce to 1 cup, increased water to 2 cups, and used rice vinegar. Very unique but even the picky 11-yr old son ejoys this dish.  -  29 Sep 2008